Cream the butter and sugar together, add in the eggs and bananas, and stir well. In a separate bowl combine the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix well. I used the electric beaters to get a really smooth batter. Stir in the vanilla.

Pour your batter into greased loaf pans or muffin pans. I used half of my batter for a loaf of bread, and the rest for mini muffins.

I wanted there to be some variety so I added in the nuts and cranberries at different times. The loaf didn't have anything extra in it though I did sprinkle some chopped cashews onto the top before it went into the oven. I poured out 12 plain mini muffins, then added some cashews to the remaining batter and poured out 12 more. I then added the dried cranberries and poured out the remaining muffins (about 6).

The muffins will bake faster, so only leave them in the oven for 15-20 minutes. The loaf took about twice as long. Use a toothpick or clean knife to test if the bread is done by sliding it into the center of the bread and seeing if it comes out with no batter residue left behind.

Remove your bread from the pans and let cool on a rack or plate. I find the bread is less soggy on the bottom if you flip it on its side or top while it's cooling.

How to serve it? With butter, jam, or all on its own. I spread almond butter on a slice this week, and I think I've found my new favourite indulgence!

Is it as moist as it looks? It looks mouthwatering. I am looking for a really good recipe. My sisters is so moist but I want to make some for her without borrowing her recipe. And now when I say moist I mean really no need to put any butter on it, its sweet and oh so moist. Lets count how many times I said moist.

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